• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Ditch The Carbs
  • Home
  • SHOP
  • Meal Plans
  • Recipes
  • How To Start
  • Guides
  • Videos
  • Kids
  • 4-Week QUICKSTART
menu icon
go to homepage
  • 🛒 SHOP
  • RECIPES
  • CHARTS
  • MEALS
  • FREEBIES
  • START HERE
  • 4-Week QUICKSTART
  • KETO CALCULATOR
  • KIDS
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • 🛒 SHOP
    • RECIPES
    • CHARTS
    • MEALS
    • FREEBIES
    • START HERE
    • 4-Week QUICKSTART
    • KETO CALCULATOR
    • KIDS
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Low-Carb Keto Desserts, Cookies And Cake Recipes

    Low Carb Lemon Coconut Cake (Gluten-Free)

    Published: May 29, 2014· Modified: Apr 21, 2022· By Libby Jenkinson May contain affiliate links.

    71440 shares
    • Share
    • Tweet
    • Yummly
    FREE MEAL PLAN COOKBOOKS PRO MEMBERS
    Lemon Coconut Cake decorated with cream cheese frosting and lemon zest

    This low carb lemon coconut cake has the best texture of any low carb cake I have made yet. The desiccated coconut ensures it holds together without the slightly 'odd' texture sometimes coconut flour gives to a cake.

    Lemon Coconut Cake decorated with cream cheese frosting and lemon zest

    Zesty Lemon Coconut Cake

    The lemon zest and juice really balance the coconut well. As for the lemon, cream cheese and yogurt icing, divine.

    When my cake came out the ring tin (which as you know, I love using for cakes to speed up the cooking time and to ensure the outside isn't dry or the centre isn't cooked) was a little 'rustic' looking to say the least. The icing covered it all up, and made it look beautiful.

    The icing that was left over, my boys fought over, so it must have been good. Line the tin with baking paper to ensure it lifts out easily.

    This low carb lemon coconut cake has no added sugar, wheat free and gluten free.

    Lemon Coconut Cake decorated with cream cheese frosting and lemon zest

    Please rate this recipe.

    4 from 86 votes

    Low Carb Lemon Coconut Cake Recipe

    Google's favourite low carb lemon coconut cake is best made in a ring tin then the cake cooks evenly and beautifully. You may also pour the mixture into muffin tins too.
    Servings: 12
    NET carbs: 1.8g
    Author: Libby Jenkinson
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Category: Cakes and desserts
    Diet: Diabetic. Gluten Free
    Gluten Free. Grain free. LCHF. Low Carb. No Sugars. Wheat Free
    Review Recipe Print Pin Email

    Calculate ingredients

    Adjust servings: 12
    Prevent your screen from going dark

    Ingredients

    Low Carb Lemon Coconut Cake

    • 100 g (1 cup) almond meal/flour
    • 100 g (1 cup) desiccated/shredded coconut
    • 2 teaspoon baking powder
    • 2 tablespoon granulated sweetener of choice or more, to your taste
    • 1 teaspoon psyllium husk
    • 55 g (½ stick) butter melted
    • 3 eggs - medium
    • 2 lemon zest and juice

    Lemon Cream Cheese and Yoghurt Icing

    • 100 g (3.5 oz) cream cheese softened
    • 125 ml (½ cup) natural unsweetened yoghurt unsweetened
    • 2 tablespoon lemon zest
    • 1 tablespoon granulated sweetener of choice or more, to your taste

    Instructions

    Low Carb Lemon Cake

    • Mix ground almonds, coconut, baking powder, sweetener and psyllium husk together.
    • Add the melted butter into the centre and mix gently.
    • Add the eggs, mix.
    • Add the lemon juice and zest. Mix, then pour into a greased and lined ring tin.
    • Bake at 180C/350F for 25-30 minutes.

    Lemon Cream Cheese and Yogurt Icing

    • Mix the softened cream cheese with the natural yogurt.
    • Add the sweetener and lemon zest. Mix and carefully ice the cake or serve on the side.
    © Copyright Ditch The Carbs

    5-INGREDIENTS COOKBOOK

    .

    mockups of 5 Ingredients (Or Less) Low-Carb Cookbook on devices and printed cookbooks
    Nutrition Facts
    Low Carb Lemon Coconut Cake Recipe
    Amount per Serving
    NET carbs
     
    1.8
    g
    Total Carbohydrates
     
    3.9
    g
    1
    %
    Fiber
     
    2.1
    g
    9
    %
    Sugar
     
    0.9
    g
    1
    %
    Protein
     
    4.7
    g
    9
    %
    Fat
     
    17.9
    g
    28
    %
    % Daily Value*
    -
    Calories
    161
    * Percent Daily Values are based on a 2000 calorie diet.

    COOKBOOKS - MEAL PLANS - PANTRY

    .

    mockup of a low carb and keto recipe shop, cookbooks and baking ingredients

    Approximate nutrition information is provided for convenience and as a courtesy only. For the most accurate nutritional data, use the actual ingredients and brands you used in your preferred nutrition calculator.

    Lemon Coconut Cake decorated with cream cheese frosting and lemon zest

    71440 shares
    • Share
    • Tweet
    • Yummly
    Libby Jenkinson in her garden

    I'm Libby Jenkinson MPS. A registered pharmacist, Health Coach, Cert.Adv Nutrition, mother of 3 and founder of Ditch The Carbs and Low-Carb Practitioners.

    Learn more about me →

    mockups of low-carb meal plans and templates

    COOKBOOKS - MEAL PLANS - PANTRY

    mockup of a low carb and keto recipe shop, cookbooks and baking ingredients

    Recent Posts

    • Keto Glossary And Keto Abbreviations
    • Should You Cook By Cups or Weight?
    • The Best High Protein Breakfast Ideas
    • Soft Keto Cinnamon Rolls Recipe (Mozzarella Dough)
    • Low-Carb Keto Vegetarian Meal Plans

    Reader Interactions

    Comments

    1. Ann

      January 17, 2020 at 4:07 pm

      Thank you so much. Finally found a low carb cake that I totally enjoy. I used a ring cake tin and it turned out perfectly. I managed to fluke the perfect amount of lemon juice and sweetener. I really like how easy it is to make and the combination of almond meal and dessicated coconut. Just watch the cooking time carefully.

      Reply
    2. Brooke

      July 18, 2019 at 4:35 pm

      Hiya how many mls of lemon juice is needed?

      Reply
    3. Anita

      April 04, 2019 at 9:51 am

      My first successful Keto baking!!! Even though I made some mistakes like using coconut flour instead of desiccated coconut. As it absorbed more liquid, I had to spoon it out as it was so thick rather than a batter. I filled 5 muffin cases and one small loaf tin 5" x 2 1/2". I've not cut the larger cake yet but the muffins were delicious. Not at all dry and a REAL cake texture. I used the cream cheese frosting on the muffins and did a lemon drizzle on the loaf cake which I am taking to share with a friend. Fabulous recipe which I am sure can be adapted with other flavours. Thank You.

      Reply
    4. Elizabeth Anne

      April 04, 2019 at 8:45 am

      I want to buy a ring pan from Amazon but was surprised to see so much variety. May I ask what size pan you used please? Thank you!

      Reply
    5. Tabinda

      October 23, 2018 at 11:04 am

      Hi, I made this cake yesterday for my wedding anniversary and I liked it. My question is the calories mentioned are for one slice or the whole cake? Me and hubby just had two tiny slices and now all left over is in fridge, so i was thinking should I eat more or not since I am on a low calorie diet these days. Thank you

      Reply
      • Libby www.ditchthecarbs.com

        October 24, 2018 at 3:55 pm

        How awesome to hear you made this for your wedding anniversary, what a lovely way to celebrate. Yes, all my nutrition panels are per serving, or in this case, per slice. So enjoy 🙂

        Reply
    6. Cara

      October 22, 2018 at 1:01 pm

      Hi will this work with psyllium husk powder I picked up the wrong packet at store and ice already opened it ?

      Reply
      • Libby www.ditchthecarbs.com

        October 22, 2018 at 3:51 pm

        Just check the psyllium powder does not have any additives in it. Some psyllium powder is used as a laxative so may have flavours and sugar. The only difference is between psyllium husk and powder, is how finely ground they are.

        Reply
    7. Mezz

      October 19, 2018 at 5:55 pm

      Just made this in a muffin tin, worked great. It made 6 muffins. Guesstimated the amounts as i didn't have any measuring devices and turned out nice and moist. Didn't even add the sweetener and it tastes great with the cream cheese frosting! YUM!!

      Reply
    8. Henrik Thomas-Poulsen

      May 11, 2018 at 12:33 pm

      Can you make the icing without the yoghurt ??

      Reply
      • Libby www.ditchthecarbs.com

        May 14, 2018 at 1:35 pm

        How about my cream cheese frosting? I absolutely love that one.

        Reply
    9. Gila

      February 25, 2018 at 10:52 pm

      could I substitute coconut oil instead of butter in this recipe and others also?

      Reply
      • Libby www.ditchthecarbs.com

        February 26, 2018 at 3:06 pm

        You may swap coconut oil in place of butter but you will lose that creamy buttery flavour. That's OK, simply add a little more flavouring (depending on the recipe you are making) and a pinch of salt. With all baking, taste before ranking and experiment with flavours and sweeteners for the perfect result.

        Reply
    10. Lucille Lampier

      January 12, 2018 at 1:38 pm

      I recently made this cake as a birthday cake for my husband. It was very good although he thought it was a bit dry. Is there any thing I could do to ensure it is less dry such as adding oil?

      Reply
      • Libby www.ditchthecarbs.com

        January 13, 2018 at 10:38 pm

        I wonder if your oven cooked it quicker than mine? Maybe next time try to reduce the cooking time, but still ensuring it is cooked throughout. Also different brands of coconut can be drier than one another. If you think the mixture is too dry, add a little extra melted butter or lemon juice. Yum 🙂

        Reply
      • Deborah

        January 30, 2018 at 8:08 pm

        I made this and mine was also very dry
        Don’t know how to line a bundt tin, do just sprayed with coconut oil, and whole cake stuck, arrrgh

        Reply
        • Frances

          September 28, 2019 at 9:56 pm

          Ive always used oil and paper towel. Then sprinkle a lil flour. The you roll the pan til the flour coats the entire. Lightly tap the side and the exudes flour will fall to the bottom. Then you just dump that out. Uses less than 1/4c

          Reply
    11. Alice

      December 21, 2017 at 3:30 pm

      Hiya,

      I'm thinking about making this for Christmas Day. Just wondering how long it lasts for (could I make it Christmas Eve & would it still taste just as good the next day)?

      Thanks in advance 🙂

      Alice

      Reply
      • Libby www.ditchthecarbs.com

        December 24, 2017 at 1:20 pm

        I like to make all low-carb baking as fresh;ly as possible, as there is no sugar to help preserve it and we use extra eggs compared to regular wheat baking to help them rise and give structure. I would make this recipe a day ahead, then keep somewhere cool to store until the big day. That would ensure a lovely cake and still be fresh for any leftovers. Merry Christmas.

        Reply
    12. Susan

      November 11, 2017 at 3:03 am

      These are absolutely scrumptious!! Made them as cupcakes, replacing the icing with lemon drizzle made with half a lemon's juice and a tsp of Truvia. Could not tell at all that these are sugar-free! Thank you!!

      Reply
    13. Laura M Sharp

      August 13, 2017 at 4:33 am

      Wondering if mix gently" means with a mixer, or by hand???

      Reply
    14. Ewa

      August 07, 2017 at 1:37 am

      Hi Libby. Should I use almond meal or almond flour ?

      Reply
      • Libby www.ditchthecarbs.com

        August 08, 2017 at 11:17 am

        You can use either. I personally use almond meal as it is so much cheaper here.

        Reply
    15. Michelle

      July 14, 2017 at 6:46 pm

      This cake is DEVINE! And I've made so many cakes on coconut flour, with that 'special not quite right texture'. I was looking for something that isn't all almond flour either. Perfect combination! Well done!!!

      Reply
      • Libby www.ditchthecarbs.com

        July 14, 2017 at 7:21 pm

        Hey thanks Michelle. 🙂 What a super review to leave.

        Reply
    16. Tamara

      June 29, 2017 at 6:30 pm

      how long do you leave the cake in the fridge to set? It didn't explain it in the instructions. Sorry I am new to baking healthy

      Reply
      • Libby www.ditchthecarbs.com

        June 30, 2017 at 10:11 am

        Are you thinking of the cheesecake perhaps? This one needs to be baked.

        Reply
        • Cindy

          December 15, 2021 at 1:22 pm

          5 stars
          Made this recipe into muffins and they turned out excellent. I did substitute the 1 tsp psyllium husk (not a fan) for 1/3 tsp xantham gum and they turned out perfect.

          Reply
    17. HaileyB

      May 11, 2017 at 10:05 pm

      Made this cake last night to bring to work for my birthday! I was skeptical about it looking at the batter consistency, but it came out beautifully! Everyone enjoyed it and were most surprised it was "sugar free". I used your chocolate ganache as a more luxurious topping!

      Reply
    18. Lauren

      April 16, 2017 at 8:29 am

      Hi Libby, can this be made without the psyllium husk? Wanted to try this out for Easter but no one locally seems to carry!

      Thanks:)

      Reply
      • Libby www.ditchthecarbs.com

        April 24, 2017 at 10:26 am

        Yes you can, it just makes a better crumb texture and the cake holds well together. You can omit it but it may fall apart a little. Although if you are serving it with the frosting, just call it a deconstructed cake 😉

        Reply
    19. Tara

      April 16, 2017 at 5:07 am

      Can't wait to make this! I don't have the same pan though.... Do you think it would work in a bundt pan? Or I could try a loaf like another person did... ❤thanks!

      Reply
      • Libby www.ditchthecarbs.com

        April 24, 2017 at 12:21 pm

        Yea a bundt tin would work. I have made it in a regular tin, I just have found however it works brilliantly in a cake tin without a solid centre (like a ring or bundt tin). It is a heavier cake than most and has trouble baking in the centre without burning around the edges first which is why I use a ring tin (or bundt).

        Reply
    20. Tiffany @ That's Low Carb?!

      April 14, 2017 at 12:15 pm

      Does this have to be made in a ring pan or could you use a regular cake pan?

      Reply
      • Libby www.ditchthecarbs.com

        April 15, 2017 at 9:40 am

        I make it in a ring pan as it is quite dense, so the ring pan ensures it cooks evenly. Any time I have had to cook it in a regular cake tin, it was difficult to get the centre cooked without the outside drying out so I cook it in two smaller cake tins so the cake mixture/batter is not so high and cooks evenly.

        Reply
        • Tiffany @ That's Low Carb?!

          April 16, 2017 at 2:46 am

          Ok, thank you! Trying it today and looking forward to it!

          Reply
    21. Anne

      March 31, 2017 at 10:07 am

      Hi Libby, could you use limes instead of lemon? I have just been given a heap and need to find something to do with them. Thanks.

      Reply
      • Libby www.ditchthecarbs.com

        March 31, 2017 at 12:49 pm

        Ooh yes, I like the idea of that combo. You may need to adjust the sweetener to your taste and how bitter the limes are. Enjoy 🙂

        Reply
        • Anne

          April 01, 2017 at 9:43 am

          Thanks Libby.

          Reply
    22. Melanie

      February 26, 2017 at 5:41 am

      Omg..the best low carb cake by far..... thank you.

      Reply
    23. lfox82

      February 17, 2017 at 12:14 am

      Hi, Could this be divided into cupcakes? Just reduce the cooking time? Thanks 🙂

      Reply
      • Libby www.ditchthecarbs.com

        February 17, 2017 at 11:30 am

        Yes absolutely. I would cook them for about 15 minutes.

        Reply
        • Naomi

          October 28, 2017 at 10:37 am

          YES! Definitely. I did it this week: using my regular-sized muffin tray, it made nine cupcakes and they needed 18 mins in my oven. I had no yoghurt and not much cream cheese so experimented with the icing. I creamed either 50 or 100g of softened butter (can't remember which!) and 140g softened cream cheese together, then added juice and zest of two lemons, a handful of shredded coconut and 1/4 cup powdered Stevia.

          I've made this cake a few times in different tins. Two people told me (without hearing each other) that this was the best version yet. One said they'd be impressed if they had bought the cupcake in a cafe, and the other thought I could sell them 🙂

          Thank you SO much Libby for this recipe - it's so easy and so versatile - one of my go-to recipes. It always works, only uses what I normally have on hand, doesn't require any special equipment, and all my wheat-and-sugar eating friends love it too.

          Reply
          • Libby www.ditchthecarbs.com

            October 28, 2017 at 5:59 pm

            Thank you, thank you, thank you for this wonderful review. And what lucky friends you have, that you bake for them.

            Reply
    24. Maureen

      January 28, 2017 at 11:22 pm

      I made this cake yesterday and oh my goodness.....It was truly lovely. Moist and dense and sooo yummy! I made up a different frosting as I was away from home and didn't have all of the ingredients. Whipped up some butter with Xylitol that I had made into a powder in my Thermomix then I beat in some cream cheese. Totally stunning! Thank you. Better than a normal high carb cake! ?

      Reply
      • Libby www.ditchthecarbs.com

        January 30, 2017 at 10:15 pm

        What a lovely review, thank you.

        Reply
    25. Nicole

      October 25, 2016 at 10:10 pm

      WOW!!! After only ever having done low carb baking using Atkins recipes, which use expensive and not so nice ingredients like protein powders instead of flour, I was resigned to the fact that low carb baking meant dry, hard brick cakes and muffins that just aren't as good as the real thing. I WAS WRONG! I can't believe how much the look, feel and texture of this cake is just like a regular cake, how moist it is and of course how nice it tastes! I love you Libby! Will definitely be hitting up many more of your baking recipes, thank you!

      Reply
      • Libby www.ditchthecarbs.com

        October 26, 2016 at 9:46 am

        YAY, I love this comment. Atkins is so over processed and has been incredibly detrimental to how low carb is perceived. I like to base all my recipes on low carb whole foods and make them as simple as possible, my tagline is "Real Food, Real Easy". I'm so glad you like the cake, try my flourless berry sponge and my carrot cake too.

        Reply
    26. Nicole

      October 08, 2016 at 7:52 pm

      With these recipes where net carbs are not listed do we subtract the fibre from the carbohydrates to get the right count?

      Reply
      • Libby www.ditchthecarbs.com

        October 08, 2016 at 8:19 pm

        All my recipes are total carbs, so yes, just deduct the fibre for net values.

        Reply
    27. MissusGrinch

      October 03, 2016 at 2:41 am

      Hello Libby,
      Thank you for sharing the recipe. Do you think it could be baked in the microwave, using something like Libbey Ring Pan Glass Baking Dish (available on Amazon)? Approx. how long would it take in an 1100W microwave? Thanks!

      Reply
      • Libby www.ditchthecarbs.com

        October 03, 2016 at 10:21 am

        I'm thinking it would be able to be cooked in a microwave. I would estimate it would about 5 minutes, although every microwave varies considerably how they cook so check it and add a further minute until the centre is cooked. I'd love you to come back and report how it goes.

        Reply
    28. plasterer bristol

      September 21, 2016 at 3:24 am

      This sounds really delicious and something new to try. Thank you for sharing this.

      Simon

      Reply
    29. Deana Maksimovic-Vidanovic

      September 05, 2016 at 3:19 am

      I don't know what I'm doing wrong. It must be the ingredients. I made the cake, it turned out rock hard and dry even though I drizzled it with "sugar" syrup like one of the comments suggested. The dough didn't rise. Maybe it's the ingredients we have here in Germany? Low carb is not a popular option, ingredients like psyllium can only be ordered online. I was really looking forward to this after all the rave reviews, but it was a huge let down. And I don't even know what I did wrong. 🙁

      Reply
    30. Vicki

      August 22, 2016 at 10:48 pm

      We loved this! I am not a baker 🙂 and had no idea what I was doing so made it exactly as the recipe said. It was perfect! A beautiful lemon flavour throughout, and the cake itself was deliciously soft and moist. I found a very, very narrow slice (maybe half a serve) more than enough for me, just to get a taste of something sweet after a meal when I'm not actually hungry anymore. There are only two of us in my household so it took a few days to get through and was still delicious days later, though not quite as moist obviously. A keeper for us. Thank you so much.

      Reply
    31. Melanie

      May 12, 2016 at 1:26 pm

      I make this all the time. Also tried it as hot cross buns/muffins at Easter time. Did as suggested - replaced lemon with an extra egg, added spices & 90% dark chocolate chips - HEAVEN! ?

      Reply
    32. Stella G. Bacon (@kniferocker)

      April 04, 2016 at 2:40 am

      I just made this. Instead of the icing, I made a "sugar syrup" (1part xylitol, 1part water and 2 parts lemon juice) and poured it over the cake as soon as it came out of the oven. It was amazing! Thanks for the recipe!

      Reply
      • Libby www.ditchthecarbs.com

        April 04, 2016 at 12:15 pm

        What a superb idea Stella, like a lemon drizzle cake. Wonderful and thanks for sharing your tips.

        Reply
    33. Debbie

      March 08, 2016 at 4:42 am

      I can't find desiccated coconut, can I just use unsweetened shredded coconut? What's the difference?

      Reply
      • Libby www.ditchthecarbs.com

        March 08, 2016 at 10:58 am

        Yes they are pretty much the same thing, different countries call them by different names. Take a look at this page for what I use.

        Reply
    « Older Comments

    Please leave a COMMENT. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    COPY OF - Low Carb Lemon Coconut Cake (Gluten-Free)

    Published: May 29, 2014· Modified: May 29, 2014· By Tania Griffis May contain affiliate links.

    71440 shares
    • Share
    • Tweet
    • Yummly
    FREE MEAL PLAN COOKBOOKS PRO MEMBERS
    Lemon Coconut Cake decorated with cream cheese frosting and lemon zest

    This low carb lemon coconut cake has the best texture of any low carb cake I have made yet. The desiccated coconut ensures it holds together without the slightly 'odd' texture sometimes coconut flour gives to a cake.

    Lemon Coconut Cake decorated with cream cheese frosting and lemon zest

    Zesty Lemon Coconut Cake

    The lemon zest and juice really balance the coconut well. As for the lemon, cream cheese and yogurt icing, divine.

    When my cake came out the ring tin (which as you know, I love using for cakes to speed up the cooking time and to ensure the outside isn't dry or the centre isn't cooked) was a little 'rustic' looking to say the least. The icing covered it all up, and made it look beautiful.

    The icing that was left over, my boys fought over, so it must have been good. Line the tin with baking paper to ensure it lifts out easily.

    This low carb lemon coconut cake has no added sugar, wheat free and gluten free.

    Lemon Coconut Cake decorated with cream cheese frosting and lemon zest

    Please rate this recipe.

    4 from 86 votes

    Low Carb Lemon Coconut Cake Recipe

    Google's favourite low carb lemon coconut cake is best made in a ring tin then the cake cooks evenly and beautifully. You may also pour the mixture into muffin tins too.
    Servings: 12
    NET carbs: 1.8g
    Author: Libby Jenkinson
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Category: Cakes and desserts
    Diet: Diabetic. Gluten Free
    Gluten Free. Grain free. LCHF. Low Carb. No Sugars. Wheat Free
    Review Recipe Print Pin Email

    Calculate ingredients

    Adjust servings: 12
    Prevent your screen from going dark

    Ingredients

    Low Carb Lemon Coconut Cake

    • 100 g (1 cup) almond meal/flour
    • 100 g (1 cup) desiccated/shredded coconut
    • 2 teaspoon baking powder
    • 2 tablespoon granulated sweetener of choice or more, to your taste
    • 1 teaspoon psyllium husk
    • 55 g (½ stick) butter melted
    • 3 eggs - medium
    • 2 lemon zest and juice

    Lemon Cream Cheese and Yoghurt Icing

    • 100 g (3.5 oz) cream cheese softened
    • 125 ml (½ cup) natural unsweetened yoghurt unsweetened
    • 2 tablespoon lemon zest
    • 1 tablespoon granulated sweetener of choice or more, to your taste

    Instructions

    Low Carb Lemon Cake

    • Mix ground almonds, coconut, baking powder, sweetener and psyllium husk together.
    • Add the melted butter into the centre and mix gently.
    • Add the eggs, mix.
    • Add the lemon juice and zest. Mix, then pour into a greased and lined ring tin.
    • Bake at 180C/350F for 25-30 minutes.

    Lemon Cream Cheese and Yogurt Icing

    • Mix the softened cream cheese with the natural yogurt.
    • Add the sweetener and lemon zest. Mix and carefully ice the cake or serve on the side.
    © Copyright Ditch The Carbs

    5-INGREDIENTS COOKBOOK

    .

    mockups of 5 Ingredients (Or Less) Low-Carb Cookbook on devices and printed cookbooks
    Nutrition Facts
    Low Carb Lemon Coconut Cake Recipe
    Amount per Serving
    NET carbs
     
    1.8
    g
    Total Carbohydrates
     
    3.9
    g
    1
    %
    Fiber
     
    2.1
    g
    9
    %
    Sugar
     
    0.9
    g
    1
    %
    Protein
     
    4.7
    g
    9
    %
    Fat
     
    17.9
    g
    28
    %
    % Daily Value*
    -
    Calories
    161
    * Percent Daily Values are based on a 2000 calorie diet.

    COOKBOOKS - MEAL PLANS - PANTRY

    .

    mockup of a low carb and keto recipe shop, cookbooks and baking ingredients

    Approximate nutrition information is provided for convenience and as a courtesy only. For the most accurate nutritional data, use the actual ingredients and brands you used in your preferred nutrition calculator.

    Lemon Coconut Cake decorated with cream cheese frosting and lemon zest

    71440 shares
    • Share
    • Tweet
    • Yummly
    Libby Jenkinson in her garden

    I'm Libby Jenkinson MPS. A registered pharmacist, Health Coach, Cert.Adv Nutrition, mother of 3 and founder of Ditch The Carbs and Low-Carb Practitioners.

    Learn more about me →

    mockups of low-carb meal plans and templates

    COOKBOOKS - MEAL PLANS - PANTRY

    mockup of a low carb and keto recipe shop, cookbooks and baking ingredients

    Recent Posts

    • Keto Glossary And Keto Abbreviations
    • Should You Cook By Cups or Weight?
    • The Best High Protein Breakfast Ideas
    • Soft Keto Cinnamon Rolls Recipe (Mozzarella Dough)
    • Low-Carb Keto Vegetarian Meal Plans

    Reader Interactions

    Please leave a COMMENT. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    mockup of a download button for a free low-carb meal plan
    Libby Jenkinson in her garden

    I'm Libby Jenkinson, MPS. A registered pharmacist, Health Coach, Cert.Adv Nutrition, mother of 3 and founder of Ditch The Carbs and Low-Carb Practitioners. READ MORE→

    • Low-Carb And Keto For Beginners (Start Here)
    • Recipe Search
    • Low-Carb Keto Shop - Cookbooks, Sweeteners, Meal Plans, Coaching
    • Low-Carb Keto Cookbooks

    Footer

    ^ BACK TO TOP ^

    mockups of cookbooks
    mockups of featured websites

    Start Here

    • New Here
    • Sweetener Guide
    • Flours Guide
    • Recipe Index
    • Macro Calculator

    Connect

    • FREE Meal Plan
    • 50 Keto Snacks
    • Find a Dr
    • About
    • Affiliates

    Services

    • 4-week QUICKSTART
    • Get Cookbooks
    • Get Meal Plans
    • Starter Pack
    • Shop

    I am a participant in Amazon Services, LLC. Associates Program. I earn from qualifying purchases, at no cost to you.
    Privacy Policy - T&C
    Copyright © 2022 Ditch The Carbs

    keto diet app logo
    • 25371